摘要:
为解决养殖鲈鱼脂肪含量较高不利于后续加工和贮藏的问题,本文采用脂肪酶B4000和P1000,在室温(20±2)℃条件下对鲜鲈鱼鱼片进行脱脂处理,分析鱼片的脱脂率和蛋白损失率以及感官变化,比较脂肪酶B4000和P1000的脱脂效果,并采用正交实验法优化脂肪酶B4000和P1000复合脱脂工艺。结果表明:脂肪酶B4000对鲜鲈鱼鱼片的脱脂率为46.22%,蛋白损失率为7.19%;脂肪酶P1000的脱脂率为37.74%,蛋白损失率为7.04%,均对鱼片的色泽和完整性无影响。正交实验法优化复合酶最佳脱脂工艺:脂肪酶B4000∶P1000酶浓度比为50 U/m L∶20 U/m L,料液比1∶3(W∶V),室温下脱脂处理60 min,脱脂率达到51.06%,蛋白损失率为8.18%。该脱脂工艺可有效脱除鲜鲈鱼片50%的脂肪,有利于后续产品的加工贮藏和保持产品品质。
Abstract:
To solve the impact of high fat content of cultured Micropterus salmoides to subsequent processing and storage,fresh Micropterus salmoides fillets were degreased at room temperature( 20 ± 2) ℃ by lipase B4000 and P1000,then analysed the rate of Micropterus salmoides fillets degreasing and protein loss,and changes of sensory evaluation,compared the different degreasing effect between lipase B4000 and P1000,at last degreasing technology of lipase B4000 and P1000 were optimized composite by orthogonal experiment method. The results showed that the degreasing rate of lipase B4000 for fresh Micropterus salmoides fillets was 46.22%,the rate of protein loss was 7.19%.The degreasing rate of lipase P1000 was 37.74%,the rate of protein loss was 7.04%,both of these degreasing made no influence of the color and the integrity of fish fillets.The details of degreasing process of composite lipase optimized by orthogonal experiment method were as follows,the concentration ratio of compound enzyme was 50 U / m L∶ 20 U / m L( B4000 ∶ P1000),the ratio of material and water was 1 ∶ 3( w∶ v),dipping time was60 min,the rate of degreasing was 51.06%,rate of protein loss was 8.18%. The degreasing process could be removal fresh Micropterus salmoides fillets fat 50% off effectively,and could beadvantageous of the subsequent processing and storage,and then kept the product quality.